"NoMy Japan has already forged key strategic partnerships with leading industrial actors to expand the reach of its core fermentation technologies utilizing food industry sidestreams," the company stated in its announcement.
Photo: NoMy / LinkedIn.
Norwegian Mycelium (NoMy), a leading innovator in mycoprotein solutions for alternative feed ingredients, has announced its expansion into Japan.
"We at NoMy are excited to come out of stealth and announce the official launch of our Japanese subsidiary, NoMy Japan KK, and the debut of our innovative upcycling service, MycoPrime™," the Norwegian company announced via a LinkedIn post.
Based in Sapporo, NoMy Japan has already secured significant local partnerships, including a strategic alliance with Nippon Beet Sugar Manufacturing Co. Ltd and a feasibility study with Hokuren, Hokkaido’s largest agricultural cooperative, the company said, adding that further partnerships, currently "still confidential", would be announced soon.
NoMy is also launching MycoPrime™, its new upcycling service, which the company says combines data science, artificial intelligence, and fermentation technology to upcycle food industry sidestreams into high-value products.
"The establishment of MycoPrime™ and the firm's entry into the Japanese market distinguishes NoMy from other mycoprotein companies, by providing scalable and licensable end-to-end upcycling services that leverages its core competence and IP for developing solutions globally," NoMy stated.
NoMy said that it chose to expand in Japan due to its long-standing history of fermented food products.
"Besides being a huge market, Japan has a thousand year history using fermentation to transform foods (think sake, miso, soy sauce)," the company stated.
"Together with its partners, we are writing a new chapter using fungal fermentation to transform food systems. Combining our expertise in gastronomy and sustainability, we are making the food system more resilient AND delicious in the rich food culture of Japan, and beyond," it continued.
NoMy is a fermentation technology company that transforms the food industry side and waste streams into circular, low-carbon ingredients using the power of fungi. Manufactured very close to where their customers are located, their ingredients compete on nutritional value and cost, while maintaining a climate footprint of only one-sixth that of soy protein concentrate, the company says.
Founded in 2020 and based in Oslo, Norway, Norwegian Mycelium also collaborates with industry players such as Skretting, and scientific organizations including SINTEF and the Norwegian Research Council, to commercialize mycoprotein for feed applications.
The company announced the appointment of former Nutreco's Director of Venturing, Erik Tveteraas, as Chief Financial Officer, in August 2024.
